Clusters were destemmed before going through fermentation in open-top T-bins, and the wine was pressed off of the skins after two weeks of maceration. The wine was then aged for 23 months in 100% French Oak.

Food Pairing Notes

Enjoy with osso buco with fried polenta and a tomato and olive relish, or braised short ribs with parmesan risotto. For a more California style, pair with sous-vide lamb with California wild rice and spring vegetables.